Dandelions are in full bloom. Sure the leaves are edible and the flowers are bright and cheery, but dandelions have a bad rap as a nuisance. We have so many that I spent much of last Saturday trying to mow them down. Then I ran into my friend at a birthday party and she changed my perspective on the situation. Make dandelion wine!
I brought up the idea to Luke because he is the in-house brewmaster. He was down. So we picked a bunch of the flowers, washed off all the bugs, and now they are soaking in a crock of hot water for the next two days. Then we will add yeast, sugar (or honey?) and some citrus for flavor. It takes 6 month to a year for the flavors to develop. We’ll let you know how it tastes.
Has anyone produced wine at home from fruit or flowers? How did it come out?
